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Cherry Vanilla Malt-Cakes

Ready In: 30 Minutes

Cook Time: 30 Minutes

Serves 4

Preheat oven to 350°F. Line muffin tins with cupcake liners.
Combine 1 cup of malt powder with milk and mix until malt powder is dissolved.
In a separate bowl, mix Duncan Hines® French Vanilla Cake Mix, eggs, water and vegetable oil with remaining 1 cup of malt powder.
Add liquid malted milk mixture to cake batter and blend.
Add in Duncan Hines® Comstock® No-Sugar-Added Cherry Pie Filling.
Using a mixer, mix batter for 3 minutes until cherries are broken up and batter is fully combined.
Pour batter into prepared cupcake liners, filling them no more than two-thirds full.
Let cupcakes cool for 5 minutes, then turn out of pans to finish cooling.
Pour 1 packet of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
Transfer the Cherry Vanilla frosting you just created to a piping bag with an open star decorator tip.
Pipe the frosting in a swirling motion around your cupcakes.
Garnish with a straw and serve.
Tip: Remove your warm cupcakes from the cupcake tins 5 minutes after they come out of the oven to finish cooling. This prevents the cupcakes from steaming and becoming soggy.